West Coast Pilsner combines the crisp, refreshing crushability of a Pilsner with the hoppy wallop of a West Coast IPA
Includes Citra®, Amarillo®, Riwaka, and Mosaic® hops
Estimated ABV: 5.4%
Estimated IBUs: 30
Makes 5 gallons of finished beer
The lines between clean, crushable lagers and hop-forward IPAs continue to blur at breweries and taprooms across the country. Whether it’s a hoppy lager or a Cold IPA that’s flying out of the tap handle, one thing is certain: craft beer drinkers love the combination of a crisp, refreshing lager with the heaps of new world hop character that you’d expect from a modern IPA. Pacific Coast Pilsner is our take on one of the styles within this ever-rising sub category of beers—the West Coast Pilsner. The malt bill consists of nearly 100% pilsner malt for a super-clean base and bright straw color in the glass. And now for the West Coast spin. Rather than a dash of noble hops, this recipe includes a healthy addition of Pacific Northwest and Southern Hemisphere hops in the boil, whirlpool, and dry hopping. The end result is a true “best of both worlds” beer. Light and easy-drinking, not too bitter, and teeming with citrusy, tropical hop character.
Makes 5 gallons
Estimated Original Gravity:1.045-50
SRM (Color Range): 3
IBUs: 30
Estimated Alcohol Percentage: 5.4%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.
Citra® and Mosaic® are registered trademarks owned by Yakima Chief Hops, LLC.
Amarillo® is a registered trademark owned by Virgil Gamache Farms, Inc.
West Coast Pilsner combines the crisp, refreshing crushability of a Pilsner with the hoppy wallop of a West Coast IPA
Includes Citra®, Amarillo®, Riwaka, and Mosaic® hops
Estimated ABV: 5.4%
Estimated IBUs: 30
Makes 5 gallons of finished beer
The lines between clean, crushable lagers and hop-forward IPAs continue to blur at breweries and taprooms across the country. Whether it’s a hoppy lager or a Cold IPA that’s flying out of the tap handle, one thing is certain: craft beer drinkers love the combination of a crisp, refreshing lager with the heaps of new world hop character that you’d expect from a modern IPA. Pacific Coast Pilsner is our take on one of the styles within this ever-rising sub category of beers—the West Coast Pilsner. The malt bill consists of nearly 100% pilsner malt extract for a super-clean base and bright straw color in the glass. And now for the West Coast spin. Rather than a dash of noble hops, this recipe includes a healthy addition of Pacific Northwest and Southern Hemisphere hops in the boil, whirlpool, and dry hopping. The end result is a true “best of both worlds” beer. Light and easy-drinking, not too bitter, and teeming with citrusy, tropical hop character.
Makes 5 gallons
Estimated Original Gravity:1.045-50
SRM (Color Range): 3
IBUs: 30
Estimated Alcohol Percentage: 5.4%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.
Liquid Malt Extract (LME) vs. Dried Malt Extract (DME)
MoreBeer! recipe kits are offered in both Liquid Malt Extract and Dry Malt Extract so that our customers can choose the format that best suits their needs and brewing style. LME is a viscous liquid, similar in consistency to maple syrup. In addition to being the more affordable option, many brewers find LME easier to handle than dry extract. DME is more condensed and comes in a powder format that is similar to baking flour. Although it’s a little more costly, DME is naturally lighter in color and stays fresher for longer. We highly recommend DME when brewing light colored beers.
Citra® and Mosaic® are registered trademarks owned by Yakima Chief Hops, LLC.
Amarillo® is a registered trademark owned by Virgil Gamache Farms, Inc.
Use this gasket set to rebuild a leaky variable volume lid pump rather than replacing the whole pump assembly. 2 gaskets are included to replace the pump's valve stem seals.
Our Signature Series kits offer a selection of crazy, unique beers developed by MoreBeer! customers, associates, and homebrewing legends!
This recipe displays the malt, alcohol and hoppiness of an IPA but with the bitterness of a Pale Ale
Includes Willamette and Cascade hops
Estimated ABV: 5.8%
Estimated IBUs: 39-42
Makes 5 gallons of finished beer
The legendary Frank Ellis, Grandfather of our Signature Series Kits, brings you his over the top Pale Ale with an amazing 7 oz of hops and 9 lbs of malt extract. It has the malt, alcohol and hoppiness of an IPA but the bitterness of a Pale Ale. Frank started with our American Pale Ale II, KIT250 – but this wasn’t enough flavor for Frank. So he added one pound of malt extract, more finish hops, followed by... yet more finish hops! The resulting flavor is malty with plenty of hop flavor, courtesy of the copious amounts of Cascade and Willamette hops. One day while on the phone placing an order with us, Frank got tired of having to make these additions to our existing KIT250 so he asked why he couldn’t have his own kit to cut down on confusion. He was absolutely right! So the series was born! When you are drinking any of the Signature Series recipes, raise your glass and give a virtual cheers to fellow homebrewer Frank Ellis in Missouri for the good idea. Frank has brewed his own kit an amazing 62 times over the last decade! Frank recommends using White Labs California yeast, WLP001 or Wyeast American, WY1056.
Makes 5 gallons
Estimated Original Gravity:1.058-62
SRM (Color Range): 7-11
IBUs: 39-42
Estimated Alcohol Percentage: 5.8%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.
Our Signature Series kits offer a selection of crazy, unique beers developed by MoreBeer! customers, associates, and homebrewing legends!
This recipe displays the malt, alcohol and hoppiness of an IPA but with the bitterness of a Pale Ale
Includes Willamette and Cascade hops
Estimated ABV: 5.8%
Estimated IBUs: 39-42
Makes 5 gallons of finished beer
The legendary Frank Ellis, Grandfather of our Signature Series Kits, brings you his over the top Pale Ale with an amazing 7 oz of hops and 9 lbs of malt extract. It has the malt, alcohol and hoppiness of an IPA but the bitterness of a Pale Ale. Frank started with our American Pale Ale II, KIT250 – but this wasn’t enough flavor for Frank. So he added one pound of malt extract, more finish hops, followed by... yet more finish hops! The resulting flavor is malty with plenty of hop flavor, courtesy of the copious amounts of Cascade and Willamette hops. One day while on the phone placing an order with us, Frank got tired of having to make these additions to our existing KIT250 so he asked why he couldn’t have his own kit to cut down on confusion. He was absolutely right! So the series was born! When you are drinking any of the Signature Series recipes, raise your glass and give a virtual cheers to fellow homebrewer Frank Ellis in Missouri for the good idea. Frank has brewed his own kit an amazing 62 times over the last decade! Frank recommends using White Labs California yeast, WLP001 or Wyeast American, WY1056.
Makes 5 gallons
Estimated Original Gravity: 1.058-62
SRM (Color Range): 7-11
IBUs: 39-42
Estimated Alcohol Percentage: 5.8%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.
Liquid Malt Extract (LME) vs. Dried Malt Extract (DME)
MoreBeer! recipe kits are offered in both Liquid Malt Extract and Dry Malt Extract so that our customers can choose the format that best suits their needs and brewing style. LME is a viscous liquid, similar in consistency to maple syrup. In addition to being the more affordable option, many brewers find LME easier to handle than dry extract. DME is more condensed and comes in a powder format that is similar to baking flour. Although it’s a little more costly, DME is naturally lighter in color and stays fresher for longer. We highly recommend DME when brewing light colored beers.
3.5 L - Briess Malting - Use as a rich malty base malt. Fully modified, high extract, low protein. Not just a darker Base Malt. A unique malting recipe results in the development of its unique flavor. Sufficient enzyme level supports the inclusion of even the most demanding specialty malts without extending the brewing cycle. Impacts foam color. If this malt is currently out of stock or you'd like to try out a different maltster, please see the substitution chart below. Viking Malt - Pale Ale GR901 Great Western Malting - American Pale GR305 Canada Malting - Superior Pale Ale GR670 Thomas Fawcett Malting - Spring Pale Ale GR362 Dingemans Malting - Pale Ale GR330 Admiral Maltings - Maiden Voyage Pale GR70 Admiral Maltings - Gallagher's Best Pale GR701
3.5-4.3 ° L - Dingemans Pale Ale - Dingemans Pale Ale malt is fully modified, kilned longer and more intensively. This malt gives your beer a golden color. (3.8°L) If this malt is currently out of stock or you'd like to try out a different maltster, please see the substitution chart below. Viking Malt - Pale Ale GR901 Briess Malting - Pale Ale GR303 Canada Malting - Superior Pale Ale GR670 Thomas Fawcett Malting - Spring Pale Ale GR362 Great Western Malting - American Pale GR305 Admiral Maltings - Maiden Voyage Pale GR70 Admiral Maltings - Gallagher's Best Pale GR701
2.1-3.2 °L - Viking Pale Ale Malt is the perfect base malt for traditional Pale Ales, IPA's, Ambers, Browns, Porters, Stouts, etc.. As a traditional english style pale ale malt it has a high degree of modification making it very easy to mash. The rich maltiness adds layers of flavor to any ale. Viking Malt is one of the largest malting companies in the world and the largest roaster of specialty malts. They are the main malt supplier to the famous Carlsberg brewery. Viking is not well known in the USA because they haven't had good US distribution. Because MoreBeer! and MoreBeer! Pro is directly importing thousands of tons of malt we are stoked to offer you Northern European malt quality from one of the best malting companies in the world at lower than domestic malt pricing. Viking Malt has 6 malthouses in areas where distinctive Nordic barley are sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The advantage of northern European malt is lower protein levels, good kernel size, and less amount of pesticides used due to the cold winters. Malt Specification:
Moisture % - max. 5.0 Extract fine % - dm min. 80.0 Color °L - 2.1-3.2 Protein % dm - max. 11.5 Kolbach index % - min. 43 Free amino nitrogen mg/l - min. 130 Beta-glucan mg/l - max. 200 See the Documents tab below for Product Information and Typical Analysis. If this malt is currently out of stock or you'd like to try out a different maltster, please see the substitution chart below. Briess Malting - Pale Ale GR303 Great Western Malting - American Pale GR305 Canada Malting - Superior Pale Ale GR670 Thomas Fawcett Malting - Spring Pale Ale GR362 Dingemans Malting - Pale Ale GR330 Admiral Maltings - Maiden Voyage Pale GR70 Admiral Maltings - Gallagher's Best Pale GR701
Ale-style base malt crafted from a blend of North American two-row barleys
Well-suited for a wide range of beer styles, including American, English, and other ales
Use as up to 100% of your grain bill
Rahr Pale Ale malt is an ale-style base malt crafted from a blend of North American two-row barleys. It offers excellent color, presenting as slightly darker than Rahr's Standard or Pilsner malts, alongside a good malt flavor and a high extract yield.
This versatile malt is well-suited for a wide range of beer styles, including American, English, and other ales. Its robust characteristics have made it a popular choice as a foundational malt for nearly any brew.
Malt Specification:
Color °L - 3.0-4.0
Moisture % - max. 4.5
Extract fine % dm - min. 80.0
Protein % dm - max. 11.5
Usage Rate - Up to 100%
Pale Malt Extract is made from 2-row and Carapils for a more pronounced malt flavor than Ultralight
Added body and mouthfeel. Perfect for Pale Ales and IPAs
Can be used as 100% of your fermentable sugar in extract brewing
Add for color correction, boost gravity, or improve head retention in all grain brewing
A little darker than Ultralight, the Pale Malt Extract has a more pronounced malt flavor. Made with American 2-row with Carapils added for body and mouthfeel. Perfect for Pale Ales, IPA's and all darker style beers. If you are making a darker beer you simply steep darker specialty grains to obtain the flavor and color you are looking for.
Packaged in a special metallic, oxygen barrier bag that unlike plastic jugs does not allow any oxidation to occur. Does fresh extract make a difference? Decide for yourself!
We recommend customers store their extract in the refrigerator if they do not plan on using it within 8 weeks.
Discover the unique and vibrant profile of our Papua New Guinea Arokara, Wet Processed green coffee beans. Grown in the lush highlands of Papua New Guinea, these beans offer a complex cup with tropical fruit notes and sweet spice.
Cupping Notes:
Flavor: Expect a vibrant cup with notes of tropical fruits, such as pineapple and mango, complemented by a sweet spice profile reminiscent of ginger and nutmeg. Hints of citrus, like grapefruit, and a subtle earthy undertone add complexity.
Body: A medium-bodied texture with a clean, slightly syrupy finish.
Aroma: Fragrant aromas of tropical fruit, sweet spice, and a hint of floral sweetness.
Origin: Papua New Guinea (Arokara region)
Altitude: Typically 1500-1800 meters
Varietal: Arusha, Typica
Process: Wet Processed (Washed)
Discover the unique and bright profile of our Papua New Guinea Lahamenegu Red Mountain Natural green coffee beans. Sourced from the Goroka region in the Eastern Highlands Province, this naturally processed, fully sundried coffee offers a vibrant and sweet cup bursting with distinct fruit and berry notes.
Cupping Notes:
Flavor: Expect a lively and sweet cup with prominent notes of cherry, strawberry, and Concord grape. Bright citrus and ripe banana contribute to its tropical character, all balanced by a clean cane sugar sweetness.
Body: This coffee boasts a light body, providing a delicate and refreshing mouthfeel.
Acidity: It has a bright acidity, contributing to a crisp and lively cup.
Aroma: Fragrant aromas of mixed red berries, sweet tropical fruit, and bright citrus.
Origin: Goroka, Eastern Highlands Province, Papua New Guinea
Altitude: 1550 meters
Varietal: Typica, Bourbon
Process: Natural, Fully Sundried
Key points About PNG Lahamenegu Red Mountain:
"Natural" and "Fully Sundried" processing enhances the inherent sweetness and bold fruit flavors of the coffee.
The "Red Mountain" designation often points to specific growing areas known for quality within Papua New Guinea.
PNG coffees are celebrated for their unique flavor profiles, often combining fruitiness with a clean finish.
The 'A' designation in PNG coffee typically indicates a higher grade with distinct body, acidity, and aroma.
Discover the vibrant and unique profile of our Papua New Guinea Tambul-Nebilyer, Wet Processed green coffee beans. Grown in the high-altitude Tambul-Nebilyer region, these washed beans offer a complex cup with tropical fruit notes and a sweet spice character.
Cupping Notes:
Origin: Tambul-Nebilyer, Papua New Guinea
Altitude: Typically 1600-1900 meters
Varietal: Arusha, Typica
Process: Wet Processed (Washed)
Flavor: Expect a vibrant cup with notes of tropical fruits, such as pineapple and mango, complemented by a sweet spice profile reminiscent of ginger and nutmeg. Hints of citrus, like grapefruit, and a subtle, earthy undertone add depth.
Body: A medium-bodied texture with a clean, slightly syrupy finish.
Aroma: Fragrant aromas of tropical fruit, sweet spice, and a hint of floral sweetness.
Discover the complex and robust profile of our West Java Blue Batavia G1 TP Semi-Washed green coffee beans. Grown in the Preanger region of West Java, Indonesia, just outside the city of Bandung, this unique semi-washed coffee offers a rich cup with prominent dark chocolate and earthy spice notes.
Cupping Notes:
Flavor: Expect a deep and complex flavor profile with rich dark chocolate and tobacco notes. Earthy undertones of cedar are complemented by sweet dried fruit and a hint of citrus. A lingering black tea quality adds to its intricate character.
Body: This coffee boasts a medium body, providing a smooth and satisfying mouthfeel.
Aroma: Rich aromas of dark chocolate, earthy cedar, and a subtle hint of dried fruit.
Origin: West Java, Indonesia (Preanger region, near Bandung)
Altitude: 1,200 to 1,400 meters above sea level
Varietal: Typica, Ateng
Process: Semi-Washed
Key Points About West Java Blue Batavia G1 TP Semi-Washed:
"G1" indicates a Grade 1 coffee, signifying high quality.
"TP" often refers to "Triple Picked," meaning the beans have undergone extensive sorting for defects, contributing to a very clean cup.
The Semi-Washed process (also known as Wet-Hulled or Giling Basah in Indonesia) is unique, contributing to a distinctive earthy richness and heavy body.
West Java coffees, particularly those of the "Blue Batavia" type, are known for their classic Indonesian profile with nuanced depth.
Want to add that special zing to your holiday brew? Let Paradise Seed be your secret ingredient.
Paradise Seed has a peppery zing to it, similar to peppercorns but not as strong. It also brings a balance of citrus notes and an earthy pine aroma. Typically used in Belgian-Style specialty and holiday beers. Crush lightly before using and add to the boil anywhere from the last 5 minutes through flame-out. Combine with Licorice Root and Sweet Orange Peel for a great Belgian Holiday beer.
Designed for use with the PCO38 Tapping Head. With female PCO1881 threads, it can also be used with the FermZilla Collection Container or Hop Bong Sight Glasses. NOTE: This is the cap only. It does not include a PRV. See below for the PRV that best suits your needs. Warning: Never exceed the pressure capabilities of your vessel. PRV's are not spunding valves! KegLand Part Number: KL20176
Small diameter tubing intended for use with water filtration systems and RO systems 150 PSI pressure rating—well-suited to handle your mains water pressure Made from polyethylene. BPA & plasticizer free Compatible with all Duotight and Monotight fittings with 6.35mm ends This PE (polyethylene) tubing is not only BPA and plasticizer free but it's also NSF approved. Suitable for pressures up to 150 PSI so it will have no problem handling your household's mains water pressure. This type of tubing is commonly used with water filtering systems and reverse osmosis (RO) systems. Compatible with the KegLand Solenoid Valve. Can be used with the 6.35mm Duotight In-Line Regulator to drop your mains water pressure if needed. This tubing is compatible with all Duotight and Monotight fittings with 6.35mm ends. Specifications: 5/32" ID x 1/4" OD (4mm x 6.35mm) 33 ft. Roll Pressure rated to 150 PSI Made from polyethylene BPA & Plasticizer free NSF approved KegLand Part Number: KL11143
Add great fruit flavor and aroma to your beer or kombucha with our natural fruit flavorings. Best if added just prior to bottling. We recommend you start by adding 2 oz per 5 gallon batch and then add more according to your taste. Contains no sugar or haze-causing pectins.
Glycol, Caramel Color(Sulfites), and Sodium Benzoate. Contains Sulfites
The luscious scent of ripe peaches explodes from this exceptionally crisp, flavorful wine
Medium-bodied and sweet, 7.6% ABV
Yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
Gold Medal Winner of the WineMaker International Amateur Wine Competition 2024
WineMaker Top 100 Wine Kits of 2024
The luscious scent of ripe peaches explodes from this exceptionally crisp, flavorful wine. Pale straw in color, this wine is a natural addition to a lazy afternoon or an evening barbecue.
2007 and 2008 WineMaker International Award Winner.
Peach Perfection
Sweetness: Sweet
Oak: Unoaked
Body: Medium
ABV: 7.6%
Size: 5.5L
Yield: 23L
Ready to bottle in 4 weeks
The VineCo Niagara Mist lineup offers a crisp, easy-drinking alternative to more traditional winemaking kits. These fruit-forward wine kits are all about capturing the refreshing essence of juicy ripe fruit. Light and crisp and offered in a full assortment of reds, whites, and rosés. Niagara Mist wines are easily enjoyed on their own, but also work well as the base for punches or wine spritzers.
Light, fresh, and brimming with flavors of sweet ripe peach. Niagara Mist Peach is a light-bodied, sweet white wine with an alcohol level of 6% by volume.
Peach
Sweet, ripe peaches
Sweetness: Sweet
Oak: None
Body: Light
ABV: 6%
Kit Volume: 6 L
Approximate Yield: 23 L
Ready to bottle in 4 weeks
Put something unique on tap with this easy to make Pear Cider Kit. This pear cider has a sweet mellow pear flavor and is a great change of pace.
Formulated with only the freshest and best quality fruit which is then pressed and concentrated using state of the art evaporators, and then cold filled into a pouch. All this effort we go to ensures we preserve the natural flavour of the fruit, giving you cider which is fresh, crisp and especially good on a hot summer's day.
ABV Approx: 4.7%
Style: Sweet
Color: Clear Gold
Please Note: You will need 2.2 lbs of Dextrose for this kit as well. See our You Might Also Need Section below for products.
These pear cider kits are tasty uncarbonated, but add some bubbles and things get even better. We recommend a pack of Carbonation Drops to help give this cider a carbonic kick!
2.7 °L - Fawcett Malting - A traditional English barley variety known for its slightly bready flavor.
Example Malt Analysis:
Moisture % 3.0
FGE (dry)% 80.5
Color (L) 2.3 - 3.0L
1.5 °L - Simpson - Smoked with Peat Moss, this malt is perfect for use in Scotch Ales. Use of this malt will provide a nice spicy, smokey aroma and flavor to your beer.
When you make a specialty beer with fruit, you want it to look brilliant as well as taste amazing. This Pectic Enzyme will take the haze out of your brew and keep it looking clear.
Pectic Enzymes are used to reduce the hazing effect of pectins when using real fruit in your beer, wines, or meads by breaking down the pectin in the fruit so it doesn’t show up as a haze in your finished product.
To use, mix 2 tsp of pectic enzyme with cold water and add to 5 - 6 gallon of wort before the start of fermentation. Enzymes denature above 150° Fahrenheit (approximately) so only add them to your product after it has cooled.
Master the art of pizza cooking with the ultimate tool—the perforated pizza peel!
Spin the pizza for even cooking, lift it higher to flames to cook the top, or shield it from heat to protect the top while the crust cooks
Perforations allows heat through to continue cooking the pizza while using the spinner and also allows excess flour to dislodge from the base
Perfectly sized for HIZO Pizza Ovens
Learning to use a pizza peel and developing your turning skills in the oven is most beneficial and highly recommended. It will take a bit of practice but using this tool will help you manage your pizza while it cooks—and the results will be well worth it!
Pizza peels may come perforated or solid but perforated pizza peels have the benefit of allowing the heat from the pizza stone to cook your pizza as it turns and also allows excess flour to be dislodged from the pizza base. The turning peel can also be used as a handy tool to prevent the top of your pizza from overcooking when needed. You can do this by using the peel to shield the top of your pizza from the flame. The peel can also be used to lift the pizza toward the flame when you need to cook your crust or when your base has cooked but your crusts have not. This procedure allows you to manage the cook of your pizza with more precision.
With some practice, learning to use a turning peel will give you the opportunity to cook your pizza with more precision against the heat. It will also allow you to turn your pizza without burning your fingers and misshaping your round pizza. Plus, don't forget the handle length of your peel. If you are using a pizza oven with a flame close to the front of the oven, you will need to use a long-handled peel to protect your hands.
The size of your pizza oven and the pizza itself will determine the size of your peel. This 8" pizza peel is perfectly sized for the HIZO Pizza Oven.
Approximately 8" round and 24" long.
KegLand Part Number: KL21852
The quintessential tool for launching your pizza and removing it from the oven
Rather than using a pizza spinner, the square peel can be used to remove the pizza while cooking and rotated by hand
Perforations allow excess flour to fall off the pizza base so there's less chance of flour burning and smoking up your oven
Perfectly sized for HIZO Pizza Ovens
The main purpose of a perforated pizza peel is to get rid of excess flour from the pizza base. But why do you want to get rid of the flour?
When you’re baking pizza on hot stone or steel, you don’t want flour on the baking surface because it burns. Fine wheat flours that are most commonly used for baking pizza burn at fairly low temperatures. It’s this flour that causes trouble. Dusting your pizza peel with semolina flour, which can handle higher heat better, can also help. Burnt wheat flour will make the oven smoky and will result in more cleaning work when you’re done baking. The burnt flour tends to stick and can be a real pain to get rid of. Especially on an unglazed pizza stone. And if you’re not able to clean the stone properly, the flour can keep smoking next time you use the stone.
Less Contact Surface – Less Sticking
A perforated peel has a smaller surface that is in contact with the pizza dough. This means pizza is less likely to stick to a perforated pizza peel. The reason is that the larger the contact surface is, the more friction there will be between the peel and the pizza. And more friction means it is more likely to stick.
A smaller contact surface also means that you’ll need less flour when you’re dusting the peel. As noted above, you want as little flour as possible in the hot oven. So in addition to removing more flour from the dough itself, the peel need less flour due to the holes. Perforated pizza peels are also lighter than solid pizza peels, due to less metal on the carrying surface. This will make it easier to use the peel.
Less Condensation – Crispier Pizza Crust
When you take a hot pizza out of the oven, you may have noticed that water sometimes is formed under the pizza. This moisture makes the pizza less crispy, or even soggy. Using a solid pizza peel may create condensation when the hot pizza meets the cold (room temperature) surface. This is mostly a problem with metal peels since hot air is trapped between the pizza crust and the smooth carrying surface. Condensation happens when this hot air is cooled down to a certain point (it’s dew point), and water drops are created. When you’re using a perforated pizza, on the other hand, you will experience less condensation. The reason is that the holes let the hot air escape through the peel.
12" Square x 31" Long
Lightweight aluminum construction. Phillips Head screwdriver required for assembly.
KegLand Part Number: KL21869
The quintessential tool for launching your pizza and removing it from the oven
Rather than using a pizza spinner, the square peel can be used to remove the pizza while cooking and rotated by hand
Perforations allow excess flour to fall off the pizza base so there's less chance of flour burning and smoking up your oven
Perfectly sized for HIZO Pizza Ovens
The main purpose of a perforated pizza peel is to get rid of excess flour from the pizza base. But why do you want to get rid of the flour?
When you’re baking pizza on hot stone or steel, you don’t want flour on the baking surface because it burns. Fine wheat flours that are most commonly used for baking pizza burn at fairly low temperatures. It’s this flour that causes trouble. Dusting your pizza peel with semolina flour, which can handle higher heat better, can also help. Burnt wheat flour will make the oven smoky and will result in more cleaning work when you’re done baking. The burnt flour tends to stick and can be a real pain to get rid of. Especially on an unglazed pizza stone. And if you’re not able to clean the stone properly, the flour can keep smoking next time you use the stone.
Less Contact Surface – Less Sticking
A perforated peel has a smaller surface that is in contact with the pizza dough. This means pizza is less likely to stick to a perforated pizza peel. The reason is that the larger the contact surface is, the more friction there will be between the peel and the pizza. And more friction means it is more likely to stick.
A smaller contact surface also means that you’ll need less flour when you’re dusting the peel. As noted above, you want as little flour as possible in the hot oven. So in addition to removing more flour from the dough itself, the peel need less flour due to the holes. Perforated pizza peels are also lighter than solid pizza peels, due to less metal on the carrying surface. This will make it easier to use the peel.
Less Condensation – Crispier Pizza Crust
When you take a hot pizza out of the oven, you may have noticed that water sometimes is formed under the pizza. This moisture makes the pizza less crispy, or even soggy. Using a solid pizza peel may create condensation when the hot pizza meets the cold (room temperature) surface. This is mostly a problem with metal peels since hot air is trapped between the pizza crust and the smooth carrying surface. Condensation happens when this hot air is cooled down to a certain point (it’s dew point), and water drops are created. When you’re using a perforated pizza, on the other hand, you will experience less condensation. The reason is that the holes let the hot air escape through the peel.
14" Square x 31" Long
Lightweight aluminum construction. Phillips Head screwdriver required for assembly.
KegLand Part Number: KL21876
Use this tube to suck the wine out from the skins after fermentation is over. Then you can dump the skins, or use a food-grade shovel, to move the skins into your press. This tool is most often used by small wineries using macro-bins for fermentation.
Entire unit is 50.5" long. Perforated bottom is 25" long and has 1/8" holes. Top has a 2" Tri-Clamp connection on top. For cleaning, the perforated section disassembles from the shaft/tube section by loosening an allen bolt clamp.
Replacement front seat o-ring for the Perlick 630SS faucet. This is the gasket that the push back handle comes into contact with, stopping flow of the beer.
For you, The Discerning Kegger, these Perlick beer faucets are a thing of beauty. When you draw off a pint, they look good, operate smoothly, and don’t gum up. They are a breeze to take apart for sanitizing. These design benefits will have you sold on the lifetime value of these taps.
#1 Design Benefit - Forward Sealing
The #1 feature of the Perlick faucet is its forward sealing design. Why is that so important? In an ordinary, rear-sealing faucet, the entire faucet must drain out of beer. There is actually a pin hole in the back of an ordinary faucet that allows beer to drain out. Because beer drains from the entire faucet the faucet remains sticky and is prone to contamination from the left over residue. The Perlick faucet, with its forward sealing design, only has beer drain from the short 1" nozzle section. This allows it to always operate smoothly (even when it was not cleaned between uses) and greatly reduces contamination.
#2 Design Benefit - Stainless Steel
Standard old school faucets are made of brass that is plated in chrome. The chrome plating wears off and the Brass can pit. This can result in flavor contamination when your beer runs over exposed brass and pits which usually harbor bacteria.
In the late 90's, when the first stainless faucet was released, it cost close to $100. Wow. Now you can choose to get a traditional style faucet made out of stainless, but why would you bother when you can get this unique forward sealing design and stainless construction all in the same Perlick faucet?
Sure it costs a little more but you will never regret making the upgrade now.
The famous forward-sealing Perlick beer faucet, with the added feature of an integrated Flow Control valve!
Manage foaming issues when dispensing beer at home with this Perlick 650SS Beer Faucet with Flow Control. The new flow control feature makes it easy to reduce foaming no matter the type of beer line you’re using; leaving you with a nice, tall glass of crystal clear beer.
Constructed of 304 stainless steel to last a lifetime.
Buy two or more 650SS faucets from MoreBeer! and receive free shipping in the lower 48 states!
About Perlick Forward Sealing Beer Faucets:
The #1 feature of the Perlick faucet is its forward sealing design. Why is that so important? An ordinary, rear-sealing faucet closes by pushing a shuttle against the faucet shank, at the rear of the faucet. So once the tap is closed the faucet is still full of beer that has to be drained out. There is actually a pin hole in the back of an ordinary faucet that allows beer to drain. Because of this design, leftover beer residue inside the faucet makes operation sticky and can harbor bacteria which harm your beer’s flavor as it flows through the faucet. In the Perlick faucet, with its Forward Sealing design, beer only has to drain from the short 1" nozzle section. This allows it to always operate smoothly (even when it was not cleaned between uses) and greatly reduces contamination!.
The famous forward-sealing Perlick beer faucet, with integrated Flow Control valve and Push-Back Creamer!
Use the flow control feature to reduce unwanted foaming during the length of the pour, then finish it off with the push-back creamer to top off the beer with the perfect amount of foam. Get ready to start pouring picuture-perfect pints with the Perlick 690SS!
Constructed of 304 stainless steel to last a lifetime.
About Perlick Forward Sealing Beer Faucets:
The #1 feature of the Perlick faucet is its forward sealing design. Why is that so important? An ordinary, rear-sealing faucet closes by pushing a shuttle against the faucet shank, at the rear of the faucet. So once the tap is closed the faucet is still full of beer that has to be drained out. There is actually a pin hole in the back of an ordinary faucet that allows beer to drain. Because of this design, leftover beer residue inside the faucet makes operation sticky and can harbor bacteria which harm your beer’s flavor as it flows through the faucet. In the Perlick faucet, with its Forward Sealing design, beer only has to drain from the short 1" nozzle section. This allows it to always operate smoothly (even when it was not cleaned between uses) and greatly reduces contamination!.
Please note: In order for the push-back creamer to function properly, you must avoid overtightening the tap ferrule. If you're unable to push-back on the faucet lever, check that there's enough room between the tap ferrule and the friction bonnet and back off the tap ferrule as needed.
PetroGel is used as a food grade lubricant in kegging systems, and other beer and wine applications. It can be used to lubricate o-rings, and can "rejuvenate" worn o-rings on keg lids and other areas. The petroleum lubricant can get sticky and hold on to soils. For a non-sticky alternative, some people prefer the silicone spray lubricant (CH238).
If you’re a serious homebrewer, you know the importance of proper pH during the brewing process. Use these calibration solutions to keep your pH meter reading accurately before each brew. Includes 4oz each of 4.00 and 7.00 buffers. We package these solutions from bulk quantities to get you the best pricing. For testing, pour buffers into a small glass. You do not want to stick the probe of the pH meter into the buffer jars directly because you will eventually sacrifice the accuracy of your buffers. Expires after 6 months if unopened. Expires after 3 months if opened. Download the PDF
7.00 can also be used for storage when pH storage solution is not available. Expires after 6 months if unopened. Expires after 3 months if opened. Download the PDF
Electrode storage solution is designed specifically for maintaining pH meter electrodes in optimal condition. Before storage, add a small amount of storage solution to the cup/cover of the pH meter (enough to submerge the glass electrode). This will maintain hydration of the electrode, increasing its life and its ability to be calibrated.
pH indicator strips in the range of 1-14 pH. Use these wide range strips for general determination of the pH, or to reduce the range before using a narrow range pH testing strip. Sold in a bag of 50 strips, with a color reference chart on the front of the bag.
pH indicator strips in the range of 2.8 - 4.4 pH, the ranges typically seen in winemaking. The vial contains 100 strips, and a color reference chart for determining the pH on the outside of the vial.
pH indicator strips in the range of 4.6 - 6.2 pH, the ranges typically seen in brewing. The vial contains 100 strips, and a color reference chart for determining the pH on the outside of the vial.
pH indicator strips in the range of 1-14 pH. Use these wide range strips for general determination of the pH, or to reduce the range before using a narrow range pH testing strip. A color reference chart is located inside the booklet. 80 test strips per booklet.
Lab-Grade Precision, Portable Size: Achieve ±0.02 pH accuracy in a compact, handheld design.
Durable, Glass-Free ISFET Sensor: Eliminates fragile glass electrodes, special storage, and tedious cleaning.
IP67-Rated and Intuitive: Performs reliably in harsh, wet, and outdoor environments.
Small Sample Volume: Requires only 0.5 mL of sample for precise measurement.
Smart. Precise. Portable.
pH2Go by Anton Paar delivers lab-grade pH precision in a compact, portable handheld that can be used anywhere with ease. A glass-free, ISFET sensor sidesteps the typical pain points of traditional electrodes - no fragile glass, no special storage, no tedious cleaning. Despite its compact size, pH2Go provides ±0.02 pH accuracy from just 0.5 mL of sample. And with an intuitive, IP67-rated design, it performs reliably in harsh or outdoor environments.
Product Highlights
±0.02 pH accuracy from just 0.5 mL sample
Glass-free, durable ISFET pH sensor
Guided calibration (1 to 5 points) with ATC
Fast readings (≈2 s)
pH range 0.00–14.00; resolution 0.01 pH
Temperature accuracy ±1%
Easy to clean & store; Waterproof (IP67)
Supports DIN, NIST, JIS & custom buffers
Free app (iOS, Android & Web) for data visualization, storage & sharing
Suitable for a Broad Range of Applications
Brewing
Winemaking
Hydroponics
Agriculture
Aquariums
Pools
Water & Wastewater Treatment
Food Production
Dairies
Educational Labs
Professional Labs
Industrial Environments
Measurement Specifications
Sensor
Glass-free ISFET (Ion Sensitive Field Effect Transistor)
Measuring range
pH 0 to 14
Accuracy
±0.02 pH
Resolution
±0.01 pH
Calibration
1-, 2-, 3- and 5-point calibration
Automated temperature compensated calibration (ATC)
Yes
Buffer types
DIN, NIST, JIS, custom buffer sets
Electrolyte solution
gelled KCl
Diaphragm
porous PTFE
Temperature accuracy
1 %
Temperature resolution
0.1 °C (0.1 °F)
Sample temperature range
0 °C to 80 °C (32 °F to 176 °F)
Device Specifications
Sample volume
0.5 mL
Dimensions (L x W x H)
108 x 64 x 35 mm (4.3 in x 2.5 in 1.4 in)
Weight (incl. batteries)
125 g (0.28 lbs)
Power supply
2x AAA 1.5V batteries (included)
Enclosure rating
IP67 according IEC 60529
Operating conditions
Ambient temperature
10 °C to 40 °C (50 °F to 104 °F)
Air humidity
5% to 95% relative air humidity, non-condensing
Battery lifetime
Approx. 10 000 measurements
Storage temperature
10 °C to 40 °C (50 °F to 104 °F)
Interface
BluetoothTM Low Energy
Mobile Operating System
iOS & Android
Sample area
Sample well
PSU
Diaphragm
Porous PTFE
Sensor
ISFET
O-ring
FKM
Housing
PBT/PC
NIST-traceable pH buffer solutions for 3-point calibration
3M KCl solution helps regenerate the reference electrode
Dropper bottles for clean filling without the risk of contamination
With the pH2Go Starter Bundle, you have everything you need to get started right away: a complete kit for 3-point calibration, plus a regeneration solution.
The pH2Go Starter Bundle includes three NIST-traceable pH buffer solutions for 3-point calibration (pH 4, pH 7, and pH 10), as well as a potassium chloride (KCl) solution. This helps condition the electrode after extended storage, supporting fast response times and stable measurement results.
The practical dropper bottles allow clean, precise dispensing directly into the sample well.
What’s included (one bundle):
pH 4 buffer, 10 mL (pH 4.00 ±0.01; 20°C)
pH 7 buffer, 10 mL (pH 7.00 ±0.01; 20°C)
pH 10 buffer, 10 mL (pH 10.00 ±0.01; 20°C)
3M KCl solution, 10 mL
